Ingredients

• 1-1/4 cups Almond Meal/Flour
• 3/4 cup Unbleached White All-Purpose Flour
• 1 tsp Baking Soda
• 1/2 tsp Sea Salt
• 3 Tbsp Unsalted Butter melted
• 1/2 cup Almond Butter
• 1/2 cup Sugar
• 1/2 cup Brown Sugar loose
• 3 Tbsp Whole Milk
• 1 Egg
• 1/4 tsp Almond Extract

• 3/4 cup Almond Butter
• 3 Tbsp Unsalted Butter
• 1 cup Powdered Sugar sifted

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or lightly oil.
2. Combine almond meal, flour, baking soda, and salt and set aside. Lightly cream butter, almond butter, sugar and brown sugar. Add milk and egg, then fold in flour mixture.
3. Scoop by tablespoon onto prepared baking sheets. Bake until golden-brown and firm to touch, about 15 - 18 minutes. Let cookies cool completely before filling.

1. Heat almond butter and butter until softened and warm. Stir in powdered sugar.
2. While filling is still warm, place 1 tablespoon of filling on the bottom of one cookie. Top with a second cookie and press slightly to spread evenly.
   
   
   
   Makes 24 cookies.